Yasai no Tsukudani

Yasai no Tsukudani is a savory Japanese side dish made from simmered vegetables in a sweet and salty soy sauce glaze. This dish highlights the umami flavors of the vegetables while providing a delightful contrast of textures.

Ingredients

• Daikon radish - 100 grams, thinly sliced
• Carrot - 50 grams, thinly sliced
• Shiitake mushrooms - 50 grams, sliced
• Kombu (dried kelp) - 10 grams, cut into small pieces
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Water - 200 milliliters

Steps

1. In a medium saucepan, combine the water, soy sauce, mirin, sugar, and sesame oil. Bring to a gentle simmer.
2. Add the daikon radish, carrot, shiitake mushrooms, and kombu to the saucepan.
3. Reduce the heat to low and cover the saucepan. Let it simmer for about 20 minutes, stirring occasionally until the vegetables are tender.
4. Remove the lid and increase the heat to medium-high to reduce the liquid, cooking for an additional 5 minutes until the sauce thickens slightly.
5. Once done, remove from heat and allow it to cool slightly before serving.

Nutrition

• Calories: 95
• Protein: 3 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.7 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, which aids digestion.
• Low in calories, making it a great addition to a healthy diet.

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